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Believe me, I use to hate barbeque sauce. Until I found that the cherry and pecan mix cooks in so deep, and then after you put the sauce on and wrap them, you still taste thesmoke. Plus the barbeque sauce thins out.

Really only got in this site to find out about cooking with black walnut... Found out it's a no go, sticking with cherry, pecan, white oak and red oak. I got six truck loads of wood to cook with now.

Trying to figure out how to post them...

Appreciate it. From people saying yea and nea, Ithink I'll steer clear from the black walnut... I Have 5 kids too, don't want to take the slightest chance with it.

Around here they keep telling me it's good as long as I mix it with a different wood. Don't wanna end up poisoning anyone. I'm sure there's bound to be someone who's cooked with it...

Thank you. I guess I'll just use my neighbors as guinea pigs.

Smoke em' with 50/50 mixed cherry and pecan at 225* for 2 hours. Pull them off, lay them on foil put on your favorite barbeque sauce ( both sides ), and wrap loosely in foil. Then switch to oak wood and let it cook at 275* you 300* for 2 more hours. They startfalling apart before you even get...

Have been smoking on a 10 foot reverse flow smoker for some time now. Have 2 truck loads of cherry wood, two trucks of white oak, two trucks of red oak, and two trucks of pecan wood... My wood guy is trying to sell me 2 truck loads of black walnut. I've never used it and was wondering if anyone...